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Caponata




Source of Recipe


Internet


List of Ingredients




4-5 lbs eggplant, peeled
Vegetable oil for frying
3 tablespoons olive oil
1-1/2 cup onions, chopped to 1/4"
2 cups celery, sliced lengthwise, then angle-cut
2 lbs zucchini, skin on, cut in 1" cubes
1 28oz can Italian peeled tomatoes, chopped
1 tablespoon chopped garlic or 4 or 5 roasted cloves
1/2 cup red wine vinegar (1/4 cup if using balsamic)
1/2 cup capers, drained
2 tablespoons sugar
1 tablespoon salt
1 teaspoon white pepper
1 heaping cup of chopped pitted green olives
2 tablespoons chopped basil or 1 tsp. dry
2 teaspoons chopped oregano or 1 tsp. dry
1/2 tablespoon black pepper



Recipe



This dish is first cooked and then allowed to mellow in the refrigerator overnight. The uses are unlimited. Try it as a salad on greens, as the centerpiece of an antipasto, on crusty bread toasts as bruschetta, as a dip with crackers, in an omelet or as a tasty addition to lasagna.

Trim and cut the eggplant into 1" cubes. Layer the eggplant cubes in a large colander, sprinkling each layer with salt. Place over a bowl and let stand for one hour. In a deep heavy skillet, heat 1" of oil (to 375 degrees on a deep-fry thermometer). Add eggplant to oil in batches, turning so it is brown on all sides (about 5 minutes). Remove with a slotted spoon and drain on absorbent paper.

In a large saucepan, heat the olive oil over medium heat. Add the onions and celery and cook for 5 minutes until just softened. Stir in the tomatoes and remaining ingredients and cook 20 minutes longer. Cool and refrigerate overnight. Serve at room temperature. This will keep in the refrigerator for about one week.